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Psyllium Pepita Sandwich Bread - Low Carb, Gluten Free, Grain Free

Thursday, August 10, 2017

A low carb bread, adapted from here and here, that looks and tastes like the real sandwich bread! You will not believe this is gluten/dairy/grain free bread and it has a crispy crust with a soft, tender crumb. The miracle in this low carb bread recipe lies in the use of psyllium powder, and there's no substitute for it. Spread some homemade onion marmalade over and enjoy! Store the rest in your fridge or freezer.

280 g Pepita, finely ground
60g Flaxseed, ground
20 g Chia seeds
100 g Psyllium powder
1 1/2 tsp Baking powder
3/4 tsp Sea salt
230 g Egg whites
85 g White balsamic vinegar
400 ml Boiling water

Preheat oven to 180C/350F. Line an 8x4-inch loaf pan. Place ground pepita, flaxseed, chia, psyllium powder, baking powder and sea salt in a large mixing bowl. Whisk everything until well combined.
In another bowl, whisk together egg whites and white balsamic vinegar. Add into the dry mixture and mix at high speed with a hand-held mixer until just combined, about 15 seconds. Gradually add in hot water and mix quickly at medium-high until just incorporated, about 20 seconds. Do not over mix the ingredients or the dough will become gummy.
Shape the mixture into a loaf and place into the prepared loaf pan. Bake for about 80 minutes. Cool the bread in the pan for 5 minutes before turning out onto a wire rack to cool completely. Slice and enjoy it with some homemade onion marmalade.

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Baked Green Pea Falafel - Vegan, Gluten-Free

Thursday, August 03, 2017

This delicious traditional Middle Eastern favourite dish is vegan, gluten free and packed with flavour, perfect for a weeknight dinner. You can use them to fill pita pocket or tortilla, or enjoy them on a bed of seasonal salad with either yoghurt dressing or tahini sauce.

200 g Dried green peas, shelled
2 Shallots, chopped
2 clove Garlic, minced
1 bunch Flat leaf parsley
1 bunch Mint leaves
1 tsp Coriander powder
1 tsp Cumin powder
1/2 tsp Turmeric powder
1 tsp Chilli powder
Sea salt to taste
1 tsp Baking soda
1-2 tbsp Coconut oil, melted

Place the shelled peas in a large bowl and cover with cold water. Set aside overnight to soak. Drain well.
Preheat oven to 200C/400F. Place the drained peas, chopped shallots, minced garlic, parsley, mint leaves, spices and baking soda in the bowl of a food processor and process, scraping down the side of the bowl regularly, until smooth. Set aside for 30 minutes to develop flavours.
Line a baking tray with non-stick baking paper. Divide the mixture into 18 to 20 portions. Roll each portion into a ball and flatten slightly. Place on the prepared tray and brush with melted coconut oil. Bake for 12-15 minutes or until light golden brown. Serve with yoghurt or tahini sauce.

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Cherry Tomato Arugula Salad with Pine Nuts and Blueberries

Thursday, July 27, 2017

This easy and tasty summer salad is simple to make and ready in just 15 minutes. It is bright and colourful, and bursting with flavour thanks to fig balsamic vinegar syrup and flaxseed oil. The toasted pine nuts add an extra special touch to this vibrant cherry tomato salad, that you can make all year round, but tastes the best when tomatoes are at their peak in summer.

2-3 tbsp Pine nuts, toasted
50 g Arugula salad
400 g Cherry tomato medley, halved
100 g Blueberries
1 tbsp Flaxseed oil
1 tbsp Fig balsamic vinegar syrup
Handful of basil leaves
Sea salt and black pepper

Spread the pine nuts on a baking sheet and bake at 180C/350F, stirring occasionally, until golden-brown, 5 to 10 minutes. You can also do this in a skillet. Just put the pine nuts in a dry skillet and cook over medium-low heat, stirring frequently, until golden, about 3 minutes.
Arrange the arugula leaves on a serving platter. Place the halved cherry tomatoes and blueberries on top. Drizzle with flaxseed oil and fig balsamic syrup. Sprinkle with toasted pine nuts and basil leaves.

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Apricot Jalapeno Sauce

Thursday, July 20, 2017

This apricot sauce recipe, mildly sweet with enough heat, is made with fresh apricots and pickled jalapenos. It is very simple to make and the sauce gets its complexity and unique depth of flavour from the use of cloves, allspice, juniper berries and mace. Great with grilled and barbecued meats, on sandwiches and in vinaigrette.

350 g Apricots, pitted and coarsely chopped
100 g Pickled Jalapeno
100 ml Apple cider vinegar
200 ml Apple juice
50 g Coconut sugar
5 pc Cloves
1 tsp Allspice berries
1 tsp Juniper berries
15 g Sea salt
1 tbsp Mace powder

Wash, pit and coarsely chop the apricots. Place chopped apricots, pickled jalapeno, apple cider vinegar, apple juice and coconut sugar in a medium saucepan. Bring the mixture to a boil. Cook, uncovered, over moderate heat for about 25 minutes.
Use a mortar and pestle to crush the cloves, allspice, juniper berries and salt. Mix in mace powder. Add the spice mixture to the apricots and cook for 5 minutes.
Use a stick blender to puree the mixture. Bring the sauce again to a boil. Transfer the sauce to bottles or small jars. Cool completely and store in the refrigerator for up to 1 month.

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Upside-down Apricot Einkorn Cake with Thyme and Almonds

Thursday, July 13, 2017

Made with seasonal apricots, freshly milled einkorn flour, almonds and kefir, this refined sugar free, moist upside down cake is easy to whip up for a tea time treat with family and friends. To serve, simply drizzle the cake with some maple syrup, but it also goes perfectly with a simple vanilla pudding or whipped cream.

800 g Homemade apricot halves in honey syrup, drained
40 g Almonds, chopped
250 g Einkorn berries, ground into flour
2 tsp Baking powder
1 tsp Baking soda
175 g Butter, softened
100 g Coconut sugar
2 tsp Fresh lemon thyme leaves
2 tsp Vanilla extract
2 Large eggs, at room-temperature
200 ml Kefir
Maple syrup to serve

Preheat oven to 180C/350F. Grease a 9-10 inch springform pan and line the base with baking paper. Well drain the apricot halves. Arrange, cut-side down, over base of prepared pan. Sprinkle the chopped almonds between apricot halves.
Whisk together the ground einkorn flour, baking powder and baking soda. Beat butter, coconut sugar, lemon thyme leaves and vanilla until pale and creamy. Add eggs, one at a time, beating to combine.
Add flour mixture to the butter mixture in three batches alternately with the kefir in two batches, beginning and ending with flour. Pour the batter over apricots and spread with a spatula to cover apricots and smooth top. Bake for 50 minutes to 1 hour or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Carefully turn cake out onto a serving plate. Garnish with extra lemon thyme leaves and drizzle with maple syrup.